Relación de la variabilidad lipídica de la leche con los indicadores de bienestar animal en la alimentación

Abstract

Milk is one of the most important foods consumed by Ecuadorian families and is the substantial raw material for different dairy derivatives. For an animal production system, the fundamental bases are nutrition, genetics, and animal welfare, which is reflected in health. Considering that nutrition is an important factor in dairy production, there are some alternatives for the welfare of production animals, among them the model of the "5 domains of animal welfare", described by Mellor and Reid (1994). In some cases, poor cow production is due to genetic or feeding factors and sometimes to problems that arise during the rearing and growth stage. The studies related to welfare and milk quality and so far, there are no known studies that relate cow welfare to milk production. This research showed that when feed is supplemented with balanced feed in mixed production systems, fat increases to 3.85 %, which coincides with several types of research. In addition, there is a high demand for water, which is essential after milking, since its content milk composition is 88%. Finally, concerning the hypothesis, if there is a relationship in the animal feeding with the lipid component and with the other components of the milk. Keywords: Nutrition, genetics, animal welfare, lipid